CN110226727A - A kind of fortification jam and preparation method thereof - Google Patents

A kind of fortification jam and preparation method thereof Download PDF

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Publication number
CN110226727A
CN110226727A CN201910635353.1A CN201910635353A CN110226727A CN 110226727 A CN110226727 A CN 110226727A CN 201910635353 A CN201910635353 A CN 201910635353A CN 110226727 A CN110226727 A CN 110226727A
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parts
water
jam
vitamin
nutrient solution
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马立强
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Haiyang Baoyan Food Technology Co Ltd
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Haiyang Baoyan Food Technology Co Ltd
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Priority to CN201910635353.1A priority Critical patent/CN110226727A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/015—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/272—Gellan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention relates to a kind of fortification jam and preparation method thereof, it is characterized in that, its component includes: 20-35 parts of fruit grain, 10-15 parts of nutrition grain, 15-20 parts of white granulated sugar, 20-25 parts of water, 8-14 parts of fructose syrup, 1-1.8 parts of starch, 0.2-0.44 parts of pectin, 0.01-0.03 parts of calcium chloride according to mass fraction；The nutrition grain is containing DHA, vitamin E, beta carotene and ascorbic gellan gum grain.The present invention solves the difficulty in process being added to DHA and vitamin in jam, simplifies the preparation process of the jam of addition nutritional ingredient.Pulp of the invention has taken into account nutrition equilibrium and taste, mouthfeel, no DHA fishy smell, and nutritional ingredient is stablized, and quality homogeneity is good, and when use also has the fruit sense of reality and micelle elastic sensation, rich in taste except the due sticky sense of jam in addition to.

Description

A kind of fortification jam and preparation method thereof
Technical field
The present invention relates to a kind of fortification jam and preparation method thereof.
Background technique
Fruit spreads nutritional ingredient is more single at present, generally only relies on the nutrition of fruit itself.Add into fruit spreads Add DHA, vitamin etc. that can adjust the trophic structure of fruit spreads, keep it more healthy, preferably improves the commodity value of product. However, adding these nutritional ingredients into fruit spreads, there are insoluble technological problems.
DHA, that is, docosahexaenoic acid, is commonly called as docosapentaenoic acid, is a kind of pair of very important polyunsaturated fatty acid of human body, It is most important to infant intelligence and visual acuity.The source of DHA is usually fish oil or algae oil, and fishy smell is heavier, it is difficult to directly take, Therefore it is generally prepared as capsule.DHA is directly added into jam, jam flavor will be damaged with smell；Also, high temperature is endured Process processed will cause the oxidation of DHA, lose its active function.The liposoluble vitamins such as vitamin E, bata-carotene are also easy height Warm tanning process will cause the oxidation of DHA；Vitamin C is also easy to happen high temperature degradation.
In addition, DHA, vitamin E, bata-carotene are lipid, it is difficult to be uniformly mixed with jam system.If carrying out power Biggish broken, stirring operation is spent to promote lipid uniform, be easy to cause the oxidation of active constituent and breaking for jam fibre structure It is bad, influence the mouthfeel of jam.
In conclusion providing a kind of balanced nutrition, homogeneous, flavor and the excellent jam of mouthfeel is one urgently to be resolved The problem of.
Summary of the invention
In view of the deficiencies of the prior art, improvement is optimized in formula and preparation method to existing jam to the present invention, tool Body summary of the invention is as follows:
A kind of fortification jam, component according to mass fraction include: 20-35 parts of fruit grain, 10-15 parts of nutrition grain, 15-20 parts of white granulated sugar, 20-25 parts of water, 8-14 parts of fructose syrup, 1-1.8 parts of starch, 0.2-0.44 parts of pectin, calcium chloride 0.01- 0.03 part；
The nutrition grain is containing DHA, vitamin E, beta carotene and ascorbic gellan gum grain.
The use of gellan gum is necessary, and gellan gum does not melt under the tanning of jam high temperature after forming gel.Micelle is to DHA Fishy smell have embedding effect, while can prevent DHA, vitamin E, beta carotene, vitamin C from contacting at high temperature with oxygen, The generation for having prevented oxidation maintains the activity of above-mentioned nutritional ingredient in preparation and preserving process.DHA, vitamin E, β-Hu Luo The realization of the lipid components such as Bu Su is scattered in micelle, is not required to for it being uniformly emulsifiable in jam.
Preferably, the starch is hydroxypropyl PASELLI EASYGEL.
Preferably, the DHA is DHA oil emulsion.
Preferably, the fruit grain is yellow peach fruit, strawberry fruit or blueberry fruit.Substantially, most fruits are all suitable For the present invention.
Preferably, the preparation temperature of fortification jam is no more than 100 DEG C.
A kind of preparation method of fortification jam, including the preparation of nutrition grain are boiled with jam；
The nutrition grain preparation, includes the following steps:
(1) nutrient solution: by 0.8-1.2 parts of DHA, 0.02-0.04 parts of vitamin Es, 0.02-0.06 parts of beta carotenes, 0.2-0.6 parts of vitamin Cs, five water lactic acid calcium of 0.3-0.6 part are added to the water, and stirring obtains nutrient solution to being completely dispersed；Described part It is mass fraction；
(2) ingredient: 0.6-0.9 parts of gellan gums, 6-9 portions of white granulated sugars, 0.02-0.04 parts of sodium citrates are uniformly mixed, and are dispersed In 60-75 parts 65-75 DEG C of water, it is heated to 95-100 DEG C, is maintained 8-10 minutes；Be cooled to 75-80 DEG C, be added step (1) in The nutrient solution of acquisition, stirs evenly, and with citric acid tune pH to 3.8, obtains glue；Described part is mass fraction；
(3) cool down: (2) 15-25 DEG C of glue cooling 25-35min that step is obtained forms solid gel；
(4) pelletizing: (3) solid gel that step is obtained is cut into partial size 8mm little particle below.
It is necessary it should be noted that adjusting pH value, influences the condensation and mouthfeel of glue.The cooling of glue can be 15- 25 DEG C of circulating waters are cooling, are also possible to place cooling at bad 15-25 DEG C of border temperature.
Preferably, step (1) described in nutrient solution, specific works condition is as follows: by vitamin C and β-carrot Element is added in 60-70 DEG C of water, and to being completely dispersed, the mass ratio of the total amount and water of vitamin C and beta carotene is 1 for stirring: 8-1:10 obtains nutrient solution A；Vitamin E and DHA are added in 20-25 DEG C of water, stirring to being completely dispersed, vitamin E and The total amount of DHA and the mass ratio of water are 1:10-1:12, obtain nutrient solution B；Five water lactic acid calcium are added in 85-90 DEG C of water, To being completely dispersed, the mass ratio of 5 water lactic acid calcium and water is 1:10-1:12 for stirring, obtains nutrient solution C.The nutrient solution is nutrition The summation of liquid A, nutrient solution B, nutrient solution C.
Further preferably, step (2) in, method that nutrient solution is added are as follows: nutrient solution A and nutrient solution B is first added, stirring is equal Nutrient solution C is added after even, is stirred evenly.Heterogeneity is dispersed respectively at different conditions, adds, mentions by present invention sequence The high dispersion efficiency of various composition especially lipid components.
Preferably, the jam tanning, includes the following steps:
(1) all materials digester will be put into addition to pectin, starch, then put into starch water-dispersible in advance；
(2) digester is warming up to 60-70 DEG C, investment pectin water-dispersible in advance；
(3) digester is warming up to 86-95 DEG C, maintains 10-15min, carry out pasteurize；
(4) the product (3) step obtained is cooled to 40-45 DEG C, carries out filling.
The control of tanning temperature and time is necessary, and prevents the oxidation of nutritional ingredient and the thawing of micelle, and maintain fruit Sauce has the mouthfeel of the fruit sense of reality, prevents fruit chewiness weak.
Beneficial effects of the present invention are as follows:
The present invention solves the difficulty in process being added to DHA and vitamin in jam, solves raw meat of the DHA in jam Taste masking, stable effect and evenly dispersed technical problem.DHA and vitamin are scattered in gellan gum liquid in advance, and are made solid Body micelle has embedding effect to the fishy smell of DHA, while DHA, vitamin E, beta carotene, vitamin C can be prevented in high temperature It is lower to be contacted with oxygen, prevent the generation of oxidation, the activity of above-mentioned nutritional ingredient is maintained in preparation and preserving process.Vitamin E, beta carotene, vitamin C are antioxidant, have protective effect to DHA.
This invention simplifies the preparation processes of the jam of addition nutritional ingredient.DHA, vitamin E, beta carotene are rouge Matter ingredient, being dispersed in sticky jam system has larger difficulty, needs to carry out the stirring and emulsification work of long period Skill prevents its dispersion uneven；Lipid components are easy to float in storage.Lipid components are dispersed solid gum in advance by the present invention Grain, is not required to be stirred emulsifying process, need to only boil jointly with unclassified stores, simplify pulp preparation process, prevents simultaneously Pulp quality caused by only stirring is rotten to the corn.
Pulp of the invention has taken into account nutrition equilibrium and taste, mouthfeel, no DHA fishy smell, and nutritional ingredient is stablized, and quality is uniform Property it is good, also there is when use the fruit sense of reality and micelle elastic sensation, rich in taste in addition to the due sticky sense of jam.
Specific embodiment
Principles and features of the present invention are described below in conjunction with example, the given examples are served only to explain the present invention, and It is non-to be used to limit the scope of the invention.
All materials are commercially available common material in embodiment.
Embodiment 1
A kind of yellow peach fortification jam, component according to mass fraction includes: 35 parts of yellow peach grain, 15 parts of nutrition grain, white 20 parts of granulated sugar, 25 parts of water, 8 parts of fructose syrup, 1.8 parts of hydroxypropyl PASELLI EASYGEL, 0.44 part of pectin, 0.03 part of calcium chloride；
Above-mentioned yellow peach fortification jam the preparation method is as follows:
1, prepared by nutrition grain:
(1) prepared by nutrient solution:
By 0.8 part of DHA, 0.02 part of vitamin E, 0.02 part of beta carotene, 0.2 part of vitamin C, 0.3 part of five water lactic acid Calcium is added to the water, and stirring obtains nutrient solution to being completely dispersed；Described part is mass fraction；Nutrient solution concrete configuration method is such as Under:
The preparation of a.A solution: vitamin C and beta carotene are added in 60 DEG C of water, and stirring is to being completely dispersed, vitamin The mass ratio of the total amount and water of C and beta carotene is 1:10, obtains nutrient solution A；
The preparation of b.B solution: vitamin E and DHA are added in 20 DEG C of water, and stirring is to being completely dispersed, vitamin E and DHA Total amount and water mass ratio be 1:10, obtain nutrient solution B；
The preparation of c.C solution: five water lactic acid calcium are added in 85 DEG C of deionized water, and stirring is to being completely dispersed, 5 water lactic acids The mass ratio of calcium and water is 1:10, obtains nutrient solution C.
(2) ingredient: 0.75 part of gellan gum, 8 portions of white granulated sugars, 0.02 part of sodium citrate are uniformly mixed, are scattered in 70 parts 70 DEG C Water in, be heated to 100 DEG C, reach boiling, maintain 8 minutes；75 DEG C are cooled to, the step (1) middle nutrient solution obtained is added, adds Adding method is that nutrient solution A and nutrient solution B is first added, and adds nutrient solution C after mixing evenly, stirs evenly, with citric acid tune pH To 3.8, glue is obtained；Described part is mass fraction；
(3) cool down: (2) 20 DEG C of glue cooling 30min that step is obtained form solid gel；
(4) pelletizing: (3) solid gel that step is obtained is cut into partial size 5mm little particle below.
2, jam boils
(1) all materials digester will be put into addition to pectin, hydroxypropyl PASELLI EASYGEL, then put into and use moisture in advance Scattered hydroxypropyl PASELLI EASYGEL；
(2) digester is warming up to 70 DEG C, investment pectin water-dispersible in advance；It is warming up to 85 DEG C, sample detection pH and can Dissolubility solid content and viscosity.
(3) digester is warming up to 90 DEG C, maintains 10min, carry out pasteurize；
(4) the product (3) step obtained is cooled to 40 DEG C, carries out filling.
Embodiment 2
A kind of blueberry nutrient strengthens jam, and component according to mass fraction includes: 20 parts of blueberry grain, 10 parts of nutrition grain, white 15 parts of granulated sugar, 20 parts of water, 12 parts of fructose syrup, 1 part of hydroxypropyl PASELLI EASYGEL, 0.2 part of pectin, 0.01 part of calcium chloride；
Above-mentioned blueberry nutrient strengthen jam the preparation method is as follows:
1, prepared by nutrition grain:
(1) prepared by nutrient solution:
By 1 part of DHA oil emulsion, 0.03 part of vitamin E, 0.05 part of beta carotene, 0.4 part of vitamin C, 0.4 part of five water Calcium lactate is added to the water, and stirring obtains nutrient solution to being completely dispersed；Described part is mass fraction；Nutrient solution concrete configuration side Method is as follows:
The preparation of a.A solution: vitamin C and beta carotene are added in 70 DEG C of water, and stirring is to being completely dispersed, vitamin The mass ratio of the total amount and water of C and beta carotene is 1:8, obtains nutrient solution A；
The preparation of b.B solution: vitamin E and DHA are added in 25 DEG C of water, and stirring is to being completely dispersed, vitamin E and DHA Total amount and water mass ratio be 1:12, obtain nutrient solution B；
The preparation of c.C solution: five water lactic acid calcium are added in 90 DEG C of deionized water, and stirring is to being completely dispersed, five water and milk The mass ratio of sour calcium and water is 1:12, obtains nutrient solution C.
(2) ingredient: 0.6 part of gellan gum, 6 portions of white granulated sugars, 0.03 part of sodium citrate are uniformly mixed, are scattered in 60 parts 75 DEG C Water in, be heated to 95 DEG C, maintain 10 minutes；80 DEG C are cooled to, the step (1) middle nutrient solution obtained is added, adding method is first Nutrient solution A and nutrient solution B is added, adds nutrient solution C after mixing evenly, stirs evenly, with citric acid tune pH to 3.8, obtains Glue；Described part is mass fraction；
(3) cool down: (2) 15 DEG C of glue cooling 25min that step is obtained form solid gel；
(4) pelletizing: (3) solid gel that step is obtained is cut into partial size 8mm little particle below.
2, jam boils
(1) all materials digester will be put into addition to pectin, hydroxypropyl PASELLI EASYGEL, then put into and use moisture in advance Scattered hydroxypropyl PASELLI EASYGEL；
(2) digester is warming up to 65 DEG C, investment pectin water-dispersible in advance；It is warming up to 85 DEG C, sample detection pH and can Dissolubility solid content and viscosity.
(3) digester is warming up to 95 DEG C, maintains 12min, carry out pasteurize；
(4) the product (3) step obtained is cooled to 45 DEG C, carries out filling.
Embodiment 3
A kind of strawberry nutrition strengthens jam, and component according to mass fraction includes: 30 parts of strawberry grain, 12 parts of nutrition grain, white 18 parts of granulated sugar, 22 parts of water, 14 parts of fructose syrup, 1.5 parts of hydroxypropyl PASELLI EASYGEL, 0.3 part of pectin, 0.02 part of calcium chloride；
Above-mentioned strawberry nutrition strengthen jam the preparation method is as follows:
1, prepared by nutrition grain:
(1) prepared by nutrient solution:
By 1.2 parts of DHA, 0.04 part of vitamin E, 0.06 part of beta carotene, 0.6 part of vitamin C, 0.6 part of five water lactic acid Calcium is added to the water, and stirring obtains nutrient solution to being completely dispersed；The total amount of above-mentioned nutritional ingredient and the mass ratio of water are 1:8；It is described Part is mass fraction；
(2) ingredient: 0.9 part of gellan gum, 9 portions of white granulated sugars, 0.04 part of sodium citrate are uniformly mixed, are scattered in 75 parts 65 DEG C Water in, be heated to 95 DEG C, maintain 8 minutes；80 DEG C are cooled to, the step (1) middle nutrient solution obtained is added, stirs evenly, uses lemon Lemon acid tune pH to 3.8 obtains glue；Described part is mass fraction；
(3) cool down: (2) 25 DEG C of glue cooling 35min that step is obtained form solid gel；
(4) pelletizing: (3) solid gel that step is obtained is cut into partial size 8mm little particle below.
2, jam boils
(1) all materials digester will be put into addition to pectin, hydroxypropyl PASELLI EASYGEL, then put into and use moisture in advance Scattered hydroxypropyl PASELLI EASYGEL；
(2) digester is warming up to 60 DEG C, investment pectin water-dispersible in advance；
(3) digester is warming up to 86 DEG C, maintains 15min, carry out pasteurize；
(4) the product (3) step obtained is cooled to 45 DEG C, carries out filling.
Embodiment 4
A kind of yellow peach fortification jam, component according to mass fraction includes: 30 parts of yellow peach grain, 12 parts of nutrition grain, white 18 parts of granulated sugar, 22 parts of water, 14 parts of fructose syrup, 1.5 parts of hydroxypropyl PASELLI EASYGEL, 0.3 part of pectin, 0.02 part of calcium chloride；
Above-mentioned yellow peach fortification jam the preparation method is as follows:
1, prepared by nutrition grain:
(1) prepared by nutrient solution:
By 1.2 parts of DHA oil emulsions, 0.04 part of vitamin E, 0.06 part of beta carotene, 0.6 part of vitamin C, 0.6 part five Water lactic acid calcium is added to the water, and stirring obtains nutrient solution to being completely dispersed；The total amount of above-mentioned nutritional ingredient and the mass ratio of water are 1: 12；Described part is mass fraction；
(2) ingredient: 0.9 part of gellan gum, 9 portions of white granulated sugars, 0.04 part of sodium citrate are uniformly mixed, are scattered in 75 parts 65 DEG C Water in, be heated to 95 DEG C, maintain 8 minutes；80 DEG C are cooled to, the step (1) middle nutrient solution obtained is added, stirs evenly, uses lemon Lemon acid tune pH to 3.8 obtains glue；Described part is mass fraction；
(3) cool down: (2) 25 DEG C of glue cooling 35min that step is obtained form solid gel；
(4) pelletizing: (3) solid gel that step is obtained is cut into partial size 3mm little particle below.
2, jam boils
(1) all materials digester will be put into addition to pectin, hydroxypropyl PASELLI EASYGEL, then put into and use moisture in advance Scattered hydroxypropyl PASELLI EASYGEL；
(2) digester is warming up to 60 DEG C, investment pectin water-dispersible in advance；
(3) digester is warming up to 86 DEG C, maintains 15min, carry out pasteurize；
(4) the product (3) step obtained is cooled to 45 DEG C, carries out filling.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all in spirit of the invention and Within principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.

Claims (9)

1. a kind of fortification jam, which is characterized in that its component includes: 20-35 parts of fruit grain, nutrition grain according to mass fraction 10-15 parts, 15-20 parts of white granulated sugar, 20-25 parts of water, 8-14 parts of fructose syrup, 1-1.8 parts of starch, 0.2-0.44 parts of pectin, chlorine Change calcium 0.01-0.03 parts；
The nutrition grain is containing DHA, vitamin E, beta carotene and ascorbic gellan gum grain.
2. fortification jam according to claim 1, which is characterized in that the starch is two starch phosphate of hydroxypropyl Ester.
3. fortification jam according to claim 1 or 2, which is characterized in that the DHA is DHA oil emulsion.
4. fortification jam according to claim 1 or 2, which is characterized in that the fruit grain is yellow peach fruit, strawberry Fruit or blueberry fruit.
5. fortification jam according to claim 1 or 2, which is characterized in that the preparation temperature of fortification jam is not More than 100 DEG C.
6. a kind of preparation method of fortification jam described in claim 1, which is characterized in that including the preparation of nutrition grain and fruit Sauce tanning；
The nutrition grain preparation, includes the following steps:
(1) nutrient solution: by 0.8-1.2 parts of DHA, 0.02-0.04 parts of vitamin Es, 0.02-0.06 parts of beta carotenes, 0.2- 0.6 part of vitamin C, five water lactic acid calcium of 0.3-0.6 part are added to the water, and stirring obtains nutrient solution to being completely dispersed；Described part is Mass fraction；
(2) ingredient: 0.6-0.9 parts of gellan gums, 6-9 portions of white granulated sugars, 0.02-0.04 parts of sodium citrates are uniformly mixed, are scattered in In 60-75 parts 65-75 DEG C of water, it is heated to 95-100 DEG C, is maintained 8-10 minutes；Be cooled to 75-80 DEG C, be added step (1) in obtain The nutrient solution obtained, stirs evenly, and with citric acid tune pH to 3.8, obtains glue；Described part is mass fraction；
(3) cool down: (2) 15-25 DEG C of glue cooling 25-35min that step is obtained forms solid gel；
(4) pelletizing: (3) solid gel that step is obtained is cut into partial size 8mm little particle below.
7. the preparation method of fortification jam according to claim 6, which is characterized in that step (1) described in nutrition Liquid configuration, specific works condition is as follows: vitamin C and beta carotene being added in 60-70 DEG C of water, stirring to dividing completely It dissipates, the mass ratio of the total amount and water of vitamin C and beta carotene is 1:8-1:10, obtains nutrient solution A；By vitamin E and DHA It is added in 20-25 DEG C of water, to being completely dispersed, the mass ratio of the total amount and water of vitamin E and DHA is 1:10-1:12 for stirring, is obtained Obtain nutrient solution B；Five water lactic acid calcium are added in 85-90 DEG C of water, stirring is to being completely dispersed, the quality of five water lactic acid calcium and water Than obtaining nutrient solution C for 1:10-1:12.
8. the preparation method of fortification jam according to claim 7, which is characterized in that step (2) in, be added nutrition The method of liquid are as follows: nutrient solution A and nutrient solution B is first added, adds nutrient solution C after mixing evenly, stirs evenly.
9. according to the preparation method of the described in any item fortification jam of claim 6-8, which is characterized in that the jam is endured System, includes the following steps:
(1) all materials digester will be put into addition to pectin, starch, then put into starch water-dispersible in advance；
(2) digester is warming up to 60-70 DEG C, investment pectin water-dispersible in advance；
(3) digester is warming up to 86-95 DEG C, maintains 10-15min, carry out pasteurize；
(4) the product (3) step obtained is cooled to 40-45 DEG C, carries out filling.
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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101669546A (en) * 2009-10-16 2010-03-17 内蒙古蒙牛乳业（集团）股份有限公司 Vitamin nutrition-containing suspended particle fermented milk beverage and preparation method thereof
CN103859531A (en) * 2012-12-12 2014-06-18 内蒙古伊利实业集团股份有限公司 Protein beverage containing edible nutritional colloidal particles and preparation method thereof
CN104585835A (en) * 2013-10-30 2015-05-06 帝斯曼知识产权资产管理有限公司 Nutrient substance adding method, nutrient particles and food and beverage which contain nutrient particles
CN106071519A (en) * 2016-06-03 2016-11-09 统企业(中国)投资有限公司昆山研究开发中心 Add nutrient drinks of gel particle and preparation method thereof
CN107712757A (en) * 2017-10-30 2018-02-23 格瑞果汁工业（天津）有限公司 A kind of yellow peach oat compound nectar and its manufacture craft

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101669546A (en) * 2009-10-16 2010-03-17 内蒙古蒙牛乳业（集团）股份有限公司 Vitamin nutrition-containing suspended particle fermented milk beverage and preparation method thereof
CN103859531A (en) * 2012-12-12 2014-06-18 内蒙古伊利实业集团股份有限公司 Protein beverage containing edible nutritional colloidal particles and preparation method thereof
CN104585835A (en) * 2013-10-30 2015-05-06 帝斯曼知识产权资产管理有限公司 Nutrient substance adding method, nutrient particles and food and beverage which contain nutrient particles
CN106071519A (en) * 2016-06-03 2016-11-09 统企业(中国)投资有限公司昆山研究开发中心 Add nutrient drinks of gel particle and preparation method thereof
CN107712757A (en) * 2017-10-30 2018-02-23 格瑞果汁工业（天津）有限公司 A kind of yellow peach oat compound nectar and its manufacture craft

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